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UPS on Rachael Ray
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<blockquote data-quote="Sammie" data-source="post: 271875" data-attributes="member: 8657"><p>Just imagine.</p><p> </p><p>Without an annoyingly giddy Ray Ray, or a jail bird or a southern belle to show her how it's done, here's a sample dinner of what a domestic goddess in Vancouver in 1913 would have prepared. How did they ever do it? <img src="/community/styles/default/xenforo/smilies/frown.png" class="smilie" loading="lazy" alt=":(" title="Frown :(" data-shortname=":(" /></p><p> </p><p><em>1st Course: Oysters or Clams in Shells, Brown Bread Sandwiches</em></p><p><em>2nd Course: Consomme, Croutons</em></p><p><em>3rd Course: Broiled Trout, Cucumbers, Maitre d'Hotel Butter</em></p><p><em>4th Course: Croquettes or Sweetbreads</em></p><p><em>5th Course: Saddle of Mutton, Currant Jelly, Potatoes, Peas in Fontage Cups</em></p><p><em>6th Course: Punch</em></p><p><em>7th Course: Broiled Quail and Chestnut Puree, Tomato Salad</em></p><p><em>8th Course: Bombe Glace, Sponge Cake</em></p><p><em>9th Course: Fruit and Bonbons</em></p><p><em>10 Course: Fagan's Gold Crown Coffee (Black)</em></p><p><em>Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.</em></p></blockquote><p></p>
[QUOTE="Sammie, post: 271875, member: 8657"] Just imagine. Without an annoyingly giddy Ray Ray, or a jail bird or a southern belle to show her how it's done, here's a sample dinner of what a domestic goddess in Vancouver in 1913 would have prepared. How did they ever do it? :( [I]1st Course: Oysters or Clams in Shells, Brown Bread Sandwiches 2nd Course: Consomme, Croutons 3rd Course: Broiled Trout, Cucumbers, Maitre d'Hotel Butter 4th Course: Croquettes or Sweetbreads 5th Course: Saddle of Mutton, Currant Jelly, Potatoes, Peas in Fontage Cups 6th Course: Punch 7th Course: Broiled Quail and Chestnut Puree, Tomato Salad 8th Course: Bombe Glace, Sponge Cake 9th Course: Fruit and Bonbons 10 Course: Fagan's Gold Crown Coffee (Black) Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.[/I] [/QUOTE]
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